Butternut Squash & Mushroom Risotto

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1 pound butternut squash, cut into 1/2-inch cubes

4 tablespoons olive oil, or more as needed

3/4 teaspoon kosher salt + salt to taste

1/4 teaspoon freshly ground pepper + pepper to taste

1 tablespoon unsalted butter

6 ounces sliced mushrooms

4 ounces bacon (about 4-5 slices of the thick-cut variety)

3 cups chicken broth

2 1/2 to 3 cups water

1/2 cup chopped yellow onion

1 teaspoon minced garlic

1 1/2 cups Arborio rice

3 or 4 fresh sage leaves, thinly sliced

1/4 cup white wine

1/4 to 1/2 teaspoon chopped fresh thyme, or a pinch dried thyme

1/2 cup freshly grated Parmesan cheese

Chopped parsley for garnish

Toasted pine nuts (optional garnish)

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